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Stupendous savory salmon on a bed of garden veg made into a great gazpacho enhancing the flavours four fold from the kitchens of  fanaticfox

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Wonderful tasting dish for those of you planning on a garden harvest this year of spring/summer vegetables. I personally can't get enough of the taste of gazpacho.

Directions:

To make the gazpacho you shall need the following:

2 Tbsp Olive Oil
1/2 cup diced red onion
2 tsp minced garlic
2 cups diced tomato
1 cup diced zucchini
1 cup diced cucumber, seeded
1 cup diced red bell pepper
1/2 tsp kosher salt
1/8 tsp ground black pepper
1 teaspoon balsamic vinegar
2 tbsp chopped fresh dill

Heat up your oil over medium high heat in a skillet. Toss in the onions until they are somewhat clear. You've cooked them too long if they start to get golden. Takes about 2-3 minutes. Toss in the garlic and cook a minute longer. Make sure you are stirring occasionally. Add in the tomatoes, zucchini, cucumber, bell pepper, salt, and pepper. Cook only one minute (we still want that fresh somewhat crisp vegetable feel. We are just drawing out the liquid) Remove the skillet from the heat and add your vinegar and dill. You want to put the mixture into a large bowl and let it sit in the fridge 1 hour. (This makes more drawn out juice = more flavor)

Making the Salmon:

You will need the following:
Rub:
1 tsp ground fennel seed (hope you have a mortar and pestle~)
1 tsp kosher salt
1 tsp chile powder
1/2 tsp celery seed
1/2 tsp ground black pepper

Salmon:
extra virgin olive oil
6 Skin or skinless salmon Fillets 8oz each ( I used ones with skin, I've always believed skin locks in flavor better and easier to manage on the grill)

Toss all the rub ingredients together in a bowl. Brush each salmon fillet with oil and season them with the rub. (both sides if using skinless) Let them sit for an hour to let the rub do its thing.

You are going to want to grill these over direct heat so set that up. You want your grill to be between 450 - 550 degrees. That be about 4 seconds till your hand hurts at 6 inches above the grill.

For skinless:
Cook each fillet about 10 minutes flipping once at the 7 minute mark. Put your gazpacho salad on a plate and serve the salmon over it.


More advanced grilling directions for salmon with skin, which is what we did:
The Weber was set up as a two-zone which is the coals only covering half the grill. Coal side is direct heat and the other side is indirect heat. The salmon was cooked in two batches. The thicker pieces were put right over the coals for four minutes, then moved aside for three minutes. Flipped over onto the non-skin side for two minutes, then moved to indirect heat 1 minute. The Weber was covered the entire time (except when flipping of course).
The thinner pieces were skin side down for 3 minutes on direct heat, then moved to the indirect heat four minutes. Non-skin side then 2 minutes.



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